Spent a few hours learning about Indian spices
via Kaumundi's UnCurry class held at Surfas
restaurant supply.
Fresh cumin seads, mustard seed - that you are supposed to suffuse in hot oil, then add aromatics - onions, ginger......then to the vege, or meat.
Our class made brussel sprouts, lentils with garlic and a fab yogurt-saffron dessert.
Who's not a fan of Indian fare.
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